Pineapple Pork Kebabs
In a bowl mix the balsamic vinegar, minced garlic, and olive oil.
Put the pork chunks in a Tupperware or plastic bag and toss with marinade. Chill and marinate overnight or for several hours. In another bowl mix together the ketchup, the vinegar, brown sugar, soy sauce, and sesame oil.
Remove the pork from the marinade (save for later use) and skewer, alternating with pineapple chunks.
Brush the kebabs with the marinade and grill, basting occasionally for fuller flavor.
Grill until the pork is cooked throughout. Before removing from heat, brush the kebabs with part of the sweet-and-sour sauce grilling for 1 more minute.
Serve with remaining sweet and sour sauce.
- 2 tbs balsamic vinegar
- 1 garlic clove, minced
- ¼ cup olive oil
- 1 - 1 ½ lbs boneless pork loin, trimmed and cut chunks
- 1 Del Monte® Gold® Extra Sweet Pineapple, peeled, cored and cut into chunks
- ¼ cup ketchup
- 2 tbs distilled vinegar
- 2 tbs brown sugar
- 2 tbs soy sauce
- ¼ tsp sesame oil
- Skewers, wood or metal